Sort the chestnuts to remove any rotten or worm-eaten ones. Pour them into a large bowl filled with water and remove any that float. Fresh chestnuts will sink, while those that are not fresh will rise to the surface.

Wipe them dry, then using a sharp knife, make a horizontal incision on each chestnut's rounded side, from one end to the other. Make sure to cut only the shell. This will prevent them from bursting in the oven and make them easier to peel once cooked.

Place the good chestnuts in a saucepan or Dutch oven and cover them with water. Bring to a boil.

Count 2 minutes after boiling, then remove from heat and drain. Wipe them thoroughly dry.

Arrange them in a single layer on a baking sheet covered with parchment paper.

To check if they are cooked, insert a toothpick into a chestnut. If it's tender inside, it's cooked through. If it's still hard, continue cooking for a few more minutes.

The chestnuts will be ready when their skin is slightly charred and the flesh inside is tender and flavorful.

Remove the chestnuts from the oven and let them cool slightly before serving.

Enjoy them hot or warm, preferably.